| 000 | 01676nab a22003737a 4500 | ||
|---|---|---|---|
| 001 | G50085 | ||
| 003 | MX-TxCIM | ||
| 008 | 121211b |||p||p||||||| |z||| | | ||
| 022 | 0 | _a0099-0248 | |
| 040 | _aMX-TxCIM | ||
| 041 | 0 | _aEn | |
| 043 | _aUS | ||
| 072 | 0 | _aQ10 | |
| 072 | 0 | _aS10 | |
| 082 | 0 | 4 | _a83-866838 |
| 100 | 1 | _aKealey, Kirk S. | |
| 245 | 0 | 0 |
_aCorn smut as a food source: _b perspectives on biology, composition, and nutrition [Mexico] |
| 260 | _c1981 | ||
| 340 | _aPrinted | ||
| 500 | _aill., charts. 148 ref. Literature review | ||
| 520 | _aThe potential use of corn smut, the semi-fleshy galls on diseased maize plants due to parasitic fungal (Ustilago maydis) action, is reviewed. Factors considered are: the extent of fungal infection; control, and eradication of corn smut with systemic fungicides; evolution of corn smut as a food; current processing and food use practices for corn smut in Mexico; research needed for exploiting corn smut as a food source; growth characteristics of Ustilago maydis in laboratory cultures; and fermentation studies on Ustilago maydis. It is concluded that naturally-occurring corn smut galls are of little importance as a wide-based food source for humans. While | ||
| 546 | _aEnglish | ||
| 591 | _aCOMOD | ||
| 595 | _aAC | ||
| 650 | 1 | 0 | _aAntibiotics and microbial agents other |
| 650 | 1 | 0 |
_aFood technology _91119 |
| 650 | 1 | 7 |
_aMaize _gAGROVOC _2 _91173 |
| 650 | 1 | 0 | _aMexico |
| 650 | 1 | 0 | _aProximate composition |
| 650 | 1 | 0 |
_91314 _aZea mays _gAGROVOC |
| 700 | 1 |
_aKosikowski, F. V., _ecoaut. |
|
| 773 | 0 |
_tCRC Critical Reviews in Food Science and Nutrition _n83-866838 _gv. 15, no. 4, p. 321-351 |
|
| 942 | _cJA | ||
| 999 |
_c14801 _d14801 |
||